Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.
Lobster and crab was poor person food back in the day, then it switched for some reason? You figure it out?! Bottom dwelling scavenger bugs from the ocean are now en vogue?
Land cockroaches are taboo now…,
I’m with the truffles guy saying truffles with the caveat that perhaps I haven’t had real truffles properly.
Otherwise, I find KFC too overrated. All fast food chains in general, but KFC in particular gets a hype at least in my circles. From what I hear, you are buying bliss and a heavenly experience in a bucket. Come on. It’s just chicken bits with nothing special about them, in fact the cheap deep frying oils can upset my stomach easily.
A teeny, tiny bit of real truffle on something that’s labeled truffle is fine. Huge amounts of truffle oil on everything sucks! And stinks.
All the chain chicken joints (Popeyes, Bojangles, Dave’s, etc) taste so salty as it is, but KFC is off the charts too salty for me to enjoy.
The best fried chicken (for me) is actually from a gas station chain here, Royal Farms, which I coincidentally had tonight!
I still wouldn’t put it as an S-Tier food or anything, but I think it’s well ahead of the bigger brands, and especially KFC.
I like Popeye’s spicy fried chicken (pieces, not tenders) and their blackened tenders.
I used to get the blackened tenders, but I must be the only one because they always took so much longer to get than the regular tenders. They’re pretty alright though otherwise.
Yeah, always have to wait but at least they’re fresh.
I’ve always felt KFC is just rated. Obviously the ads by KFC for KFC will claim it to be the best food ever invented but in terms of how people seem to perceive it and how I perceive it, the experience tastes and feels like what it is. It’s mostly enjoyable, fatty salty meat and it’s deep fried which is kinda the fast food signature taste and texture. It’s got a lot going for it, in the way that fried chicken generally as a food does, but it’s also extremely poor quality fried chicken and rarely very fresh but that all balances out to something that pretty much works for what you want out of it and it doesn’t seem to me like anyone expects much more of it.
Ill die on this hill btw.
When a KFC meal is perfect its one of the best fried chicken experiences on earth. When you get everything fresh, well seasoned, drink is ice cold… Bruh… Problem is it almost never is either the bun is stale, the chips were cold, the chicken was dry, the burger has just way too fucking much mayo… theres always fucking something.
But that one perfect Zinger box you had 18 months ago will bring you back monthly to try again.
Also weird to me that you’re expected to do all the work to consume the lobster too.
I think canned soup is overrated. The nutritional value is surprisingly low. Salt is high. And when I’m looking for something vegan, I figure soups are an easy genre for option. Nope. Everything has some milk product added to it.
Canned soup is rated?
Yeah, a solid threeve/ ten.
I keep some canned soup for emergencies but everytime I make soup from scratch I like to fill a mason jar or two and keep it in my freezer for a healthier emergency meal
Do you have a secret for freezing it without cracking the jar?
I use bernardin and ball mason jars because they’re thick enough to hold up to the temps. Grocery tomato sauce jars typically crack after a couple times. Most importantly I let the broth cool to about room temp before I pour them in the jars then I put the jars in the fridge for a few hours/overnight before I put them in the freezer.
It’s the way water expands when it freezes that is the problem. It is surprising to me that Mason jars can withstand that. But if works, that trumps theorizing.
Other than leaving headspace I guess I forgot to mention I only use widemouth jars so they don’t have the shoulders which could be an issue with expansion
I also wonder if some things in something like a soup might make the liquid expand less than pure water. Anyway thanks for the tips I may try this!
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Lobster High Pressure Processing
Text Article if you don’t want to watch a video, also has more details
There are now machines that will remove the lobster meat from the shell without cooking it, so you can have 100% of the edible stuff with no shell bits.
It comes at a premium, but if speed and a hassle free experience are what you’re after, the tech exists!
Whoa. I appreciate that your provided a non-video option. As arthropods I’m hoping lobsters are on the low end of perceiving suffering and death, but I still found that hard to watch. The tech isn’t even that gruesome, I just find it hard to watch industrialized slaughter of anything in animalia (Disclaimer: still haven’t been able to go 100% vegan)
It is somewhat disturbing as a concept. Industrialized slaughter has heavy implications from how we treat our environment and even each other. The tech’s simplicity makes it more disturbing to me. It’s not something elaborate or really man-made, it’s a harnessed form of nature. Basically a contained version of what happened to those people in that sub to the Titanic.
Lobsters don’t have brains in the same way we do, they have nerve clusters distributed through their segmented bodies. As such, it’s likely we will never understand what they experience.
There’s a ton more data and history here (Wikipedia: pain in crustaceans). I’m glad we as people continue to question the ethics of animal consumption. We have more food options than most other animals, and we can take advantage of that if we wish to.
I do like that it reduces food waste, because I do think if we are killing animals, we should at least make full use of them.
Hot damn. Imagine getting executed by high pressure chamber, kind of gnarly
We come up with some particularly interesting ways to execute lobsters, that’s for sure. I’m not sure we dispatch any other food animal in so many ways.
Onion rings.
Tried it at I think ALL of the resteraunts in my town. (10-20+). ALL of them tasted like heart faliure. Like, I’m sure chips/french fries are also unhealthy, but I can’t feel my heart slowing down with every bite like with onion rings
I actually laughed so hard at your description.
It’s really real, each bite doesn’t produce a crunch, so much as it produces an audible heart murmur.
I find lot of seafood disgusting, and the unsustainability of wild caught seafood is just the cherry on top.
Unagi. Doesn’t taste that special and has a texture like dried out overcooked fish complete with the occasional sharp scale or bone that stabs your throat. Definitely not worth decimating wild eel populations for.
Related, any kind of fish eggs. Whether caviar or salmon roe sushi. They’re like those popping bubbles in bubble tea but instead of a nice sweet fruit syrup it’s concentrated fish stink that coats your tongue and overpowers everything else.
Oysters and clams (bivalves in general). You’re literally eating its entire digestive system complete with poop. The crunchy sand is just a reminder of that. And eating it raw is a great way to get parasites and hepatitis.
One that’s not seafood: asparagus. People say it makes your pee stink but somehow don’t talk about how much the vegetable itself stinks going in. Maybe I’ve just never found a cooking method I like but I’ve never tasted an asparagus that doesn’t make me wince when swallowing. I personally love the vast majority of vegetables, many of which I prefer compared to meat, but asparagus (and Chinese bitter melon) are exceptions.
Any kind of alcohol in general. I think beer tastes and smells like the liquid at the bottom of a dumpster, so does wine, and any kind of spirit tastes like literal poison. Whatever psychoactive effects it has is not worth the constant nausea during and after drinking. If I’m looking for psychoactive effects, I prefer edible cannabis extract, still doesn’t taste that great but you only need a tiny amount to get high which you can chase down with regular food to make the taste go away.
Oh my god Chinese bitter melon. During lockdown, I wanted to try cooking something new every week and ended up with a Chinese bitter melon dish and, not only did the shallow fried Thai chilis in the recipe make the air unbreathable, but the entire dish was probably the most bitter thing I’ve ever tasted. Though I still get the feeling like it might be better in a different dish cooked by someone who is familiar with it and likes it. I don’t like disliking foods. Finally starting to be okay with olives now.
As a Chinese person, it doesn’t taste better if cooked by someone familiar with it either lol. My parents love it for some reason and have tried to get me to eat it many times.
I need more food reviews like this… keep going please!
Almost all fast food.
It’s hot candy.
The bread in fast food always is so sweet. Like having two donuts around your burger.
I agree on lobster because I think crab tastes better.
Agree on truffles, I think they are just expensive because they are rare and fragile, not because they are magically delicious.
People here LOVED Dave’s hot chicken. I went and really, it’s fine, I’d eat it but wouldn’t affirmatively choose it, if getting industrial fried chicken Popeyes and Publix are both better.
And man do people love Cuban Sandwiches here. Again, I will eat them they are fine but mostly because the bread is so good. Would rather just have a roast pork on the bread, dressed, without the ham & salami, or even the cheese toast on Cuban Bread I think is so good. There is nothing magical about the 3 meat combo.
salami
Tampan detected. I love a Cuban sandwich, but I’ve never had one from Tampa, so maybe yours are worse, lol.
It’s funny because Tampa does bat way over its league in restaurants generally. We have amazing food here, all over. Why is “the” food that sandwich? It’s good but def overrated.
I think they are just expensive because they are rare and fragile, not because they are magically delicious.
Most of the snooty rich people food are like this. It’s also why they’re so threatened by cheap mass produced alternatives. If the knockoffs were actually significantly inferior in flavour they wouldn’t be threatened.
McDonald’s - way too expensive for the quality and quantity.
Pork products (excluding bacon). I can’t stand the taste of ham, bologna, pork chops, etc. Hot dogs are okay but I prefer beef franks.
Mac n cheese. I like noodles, and I like cheese, but I don’t like them put together unless there’s a tomato based sauce in between.
Meatloaf. The taste and texture is off-putting.
Anything “truffle” I’ve ever been offered smells absolutely terrible to me. While not near as powerful as durian, the smell and taste give me a bit of that vibe.
Perhaps it’s all just been fake truffle oil type crap and real shaved truffle is amazing, but nobody’s ever given me any of that or inspired me to try it.
Agree 10000%. I went to a truffle party a couple of years ago. Plain cheese pizza, grilled asparagus, steak bites, etc. all with small shaved pieces of truffle (that i assume was outrageously expensive). Those were very good and nothing like the typical stinky Parmesan truffle fries that every restaurant sells.
If I were to see someone shaving it off the real deal, I’d give it another try, but at this point I’m done with the stuff otherwise and even if the real deal is a better version of that flavor, it hasn’t inspired me enough to cough up the money for a small real truffle for myself.
Truffles* and durian are actually good and you guys are just boring.
*too much truffle oil is nasty
Lol always a possibility. I’ve tried both a few times to give them a fair shake, and while I taste amazing flavor elements in both those things, the cons just always outweigh the pros. 😅
Agree, the first thing that came to mind, seeing this thread.
If you don’t like truffle oil, you probably just don’t like truffle, and that’s fine. Like the other commenter said, it’s literally just the same compound that’s been synthesized.
2,4-Dithiapentane
Real truffles obviously have some other flavoring compounds in there, but like vanilla vs vanilin, you’d probably have a hard time distinguishing between them in a dish in a blind taste test.
I have eaten shaved truffles, and even that’s really a gamble. The problem is that they aren’t really good until they are “ripe”, but once you dig them up, i don’t think they ripen any more. There’s also a big counterfeit problem since many species look similar. I’ve had good truffles, and I’ve had truffles that literally just taste like nothing.
Huh, that makes sense the real deal would also be a bit more finicky and dependent on a lot of variables that industrialized product wouldn’t be affected by.
100% agree. I don’t like the smell to begin with, but what’s worse is that the aroma is so powerful, it completely eclipses the taste of whatever food items it’s mixed with.
Yes, no matter what flavor enhancer you’re adding to a dish, once it starts replacing the actual flavor of the main ingredient, you’ve gone way too far!
Extreme hot sauces, over hopped beers, etc
Me whenever someone tries to say that In N Out fries are the best while dunking them in a gallon of ketchup. Good fries should stand on their own.
I’ll extend the truffle hate to all mushrooms. If I wanted food covered in fungus, I would have waited for it to start rotting.
Wild foraged mushrooms are incredible.
I used to hate mushrooms until I started foraging. It turns out I’m just not a big fan of Agaricus bisporus, and it turns out that’s the absolute lions share of mushroom consumption in the western world in various forms with various names.
Foraging though, it’s all so good.
I second your impression of truffles. I’m yet to appreciate them. So far in my books is a thing that tastes like dirt and shoots up ridiculously the price of whatever it’s added into
I see truffle fries most commonly, and I’ve taken to calling them “pig stink fries” in reference to the horny truffle finding pigs. 😁
Nice to randomly bump into you again btw, I haven’t seen a comment from you in a bit!
Cheers! Yes I haven’t been on Lemmy as much lately, but I still check in every now and then.
My kids’ fav joke-
How did Godzilla invite Mothra to lunch?
Let’s go eat someplace.
Animals. We are fucking herbivores. Every herbivore has a basic capacity to consume meat because every herbivore is MADE OF MEAT. If their bodies could not perform catabolism, they would not be able to live. Your body literally digests itself when cells die. But we are not adapted to eat meat except for survival in times of famine. The more meat a human eats, the younger they die, and the more major diseases they experience. THAT’S A FUCKING HERBIVORE.
Not even to consider that the animals we eat are vulnerable individuals whose very creation was an act of abuse. It is wrong to create an intelligent creature and then force it into a situation where it is dependent upon you for its survival. It is wrong to force an intelligent creature to become pregnant and bear a child. It is wrong to take children from their parents for financial gain. It is wrong to murder vulnerable individuals who are not a threat and do not want to die. Every step is wrong, and not just a little bit, these are some of the worst things you can possibly do to another individual. And most people do it several times a day, without giving it any thought at all. It fucking destroys me.
Wagyu, purely for the texture in this case.
I don’t want “steak-butter”, I want to rip through a raw piece of meat.
I dont think wagyu is overrated but I absolutely cannot justify the cost.
The problem is the taste makes me crave the texture.
I’m a bit abnormal in that I crave texture more than taste though. I love eating steak near raw (blue) with my bare hands so I can do that “nature channel wolf thing” where they rip their prey with a side-to-side wry head movement. It’s primal and glorious.
And if I get that flavour without the texture I am left, wanting.
Gollum had it right in the end. Give it to me raw and wriggling. (But preferably free of parasites…)
Maybe you could eat each bite of a normal sirloin with a slice of wagyu on it.
Avocado is fine, but its not something I seek out to eat. If its included in a dish or in a meal, I’ll eat it, but I don’t find it especially enjoyable. I’m even a big fan of most fruit and veg, but avocado its kind of forgettable if you ask me. I do like cooking with avocado oil though for its high temp usage and health benefits, but I don’t really find the flavor of the fruit in the oil.
The best thing that can happen to avocado is to be turned into guacamole. I’m like you when it comes to avocado, could take it or leave it, but I go nuts for guac.
Guac is still “meh” for me. Again, I’ll eat it if its there, but I don’t seek it out.
Pizza Hawaii.
Not because of the flavor,
but it should have been called Pizza Brazil.Bubble tea.
MacDonalds foods.
Pizza hut Pizzas.I think I might not be answering this question correctly.
I think it technically should have been called Canadian pizza but there’s already a canadian pizza (pepperoni, mushroom, bacon). Coincidentally, my go to pizza order is half Hawaiian and half Canadian.
The thing is, it makes people think pineapples originate from Hawaii.
When in reality they come from under the sea. I watched a docuseries about it.
That sounds like a pretty good combo pizza!
I was hesitant to have Hawiian pizza the first time, but I instantly liked it. I soon changed it up though to get bacon instead of ham so it adds crunch and smokiness.
Korean fried chicken sauce is also good on pizza.
Ya I’m not a big fan of the ham version, I usually have it with pineapple and bacon crumble/sausage
Is korean fried chicken sauce like the buldak ramen sauce?
Looking at the Buldak Original ingredients list, it looks like many of the same ingredients, but in reverse proportions.
Buldak has a lot of chicken flavoring/bullion to make the chicken flavor (dak=chicken) and a lot of pepper flake to make it hot (bul=fire) and then soy sauce and seasoning.
The fried chicken sauce doesn’t have the chicken flavor since it’s intended to go on actual fried chicken, and I don’t make it super hot. It’s a little more earthy and a little sweet.
I use a decent scoop of gochujang paste (lower heat level), a nice amount of minced garlic, a splash rice vinegar, a tiny blep sesame oil and some sesame seed, and then honey or brown sugar to taste, then soy sauce to get it to a nice dipping sauce consistency.
I don’t measure it, I just make it for making fancy pizza, so I eyeball it in a ramekin and then drizzle as desired on pizza.
Bacon. Cheese.
Agree with bacon but you have lost your marbles about cheese
I grew up not eating it much and it often bothers my stomach. I’m tired of saying, “hold the cheese” or “can you get that without the cheese?”
Ah man, so many good dishes have cheese though. Poutine, cheeseburgers, parmesan on pasta, pizza, grilled cheese. My heart aches
Mayo should be outlawed. Aioli is just garlic mayo. Something about the shiny, sliminess of it makes me nauseous.
